Tempeh-Nectarine Skewers

Savor the sweet and tangy taste of these creative kebobs, which make the standard skewer seem downright dull.

Makes 10 skewers

What You Need:

For the Spicy Peanut Sauce:

1/2 cup creamy peanut butter

2 tablespoons maple syrup

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons ginger, minced

1 clove garlic, minced

1 teaspoon chile sauce

1/2 cup water

For the skewers:

16 ounces tempeh, cubed

10 bamboo skewers, soaked for 30 minutes

1 yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 nectarines, diced

Spicy Peanut Sauce

Grapeseed oil for the grill

What You Do:

For the Spicy Peanut Sauce, in a medium-sized bowl, mix together peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and chile sauce. Slowly whisk in water until a barbeque-sauce-like consistency has been reached.

For the skewers, in a steamer basket over boiling water, steam tempeh for 20 minutes, covered. Heat grill to medium-high. On each bamboo skewer, alternate tempeh, onion, peppers, and nectarines, leaving 1 to 2 inches free on both ends. Baste each completed skewer with a layer of Spicy Peanut Sauce on all sides.

Lightly oil grill topper and place skewers directly on grill. Grill for 7 to 8 minutes, until marks have formed. Turn over and grill other side for 7 to 8 minutes, then remove from grill. Spoon additional peanut sauce over cooked skewers and serve immediately.